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Currant jelly

Yesterday’s lemon cheese recipe recommended a garnish of currant jelly. Unsure how to make it? Never fear, Dr Kitchiner has just the answer!

This recipe, transcribed into the Cookbook of Unknown Ladies from Kitchiner’s Cook’s Oracle, presents a way of making jellies of currants, grapes or raspberries – take your pick!

Regency recipe for currant, grape or raspberry jelly

Regency recipe for currant, grape or raspberry jelly

Currant, Grape or Raspberry Jelly 

Are all made the same way.

When your fruit is nicely picked, put it into a jar and cover it down very close. Set the jar in a saucepan about three parts filled with cold water. Put it on a gentle fire and let it simmer for half an hour. Take the pan from the fire and pour the contents of the jar into a jelly bag (do not squeeze). To each pint of juice add a pound and a half of good lump sugar, pounded. When it is dissolved, put it into a preserving pan, set it on the fire and boil gently, stirring and skimming it the whole time (about twenty minutes) i.e. till no more scum rises. Pour it, while warm, into pots. When cold, cover with paper wetted in brandy. 

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